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Texas BBQ Brisket, step by step(Vanity w/ PICS)
Eastfork of the San Jacinto ^ | 08/07/08 | eastforker

Posted on 08/07/2008 11:21:18 AM PDT by eastforker

Texas style BBQ, for all to enjoy. Step by step pics included, start to finish.


TOPICS: Arts/Photography; Chit/Chat; Education; Food
KEYWORDS: bbq; brisket; chicken; food; recipes
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I will attempt to give a presentation of how Brisket should be , hope you all enjoycooked
1 posted on 08/07/2008 11:21:19 AM PDT by eastforker
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To: Nightshift

gnip...


2 posted on 08/07/2008 11:22:49 AM PDT by tutstar (Baptist Ping list - freepmail me to get on or off.)
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To: tutstar

bttt


3 posted on 08/07/2008 11:23:15 AM PDT by tutstar (Baptist Ping list - freepmail me to get on or off.)
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To: eastforker

Thanks a lot, east. I drooled all over my keyboard.


4 posted on 08/07/2008 11:23:16 AM PDT by al_c (Avoid the consequences of erudite vernacular utilized irrespective of necessity)
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To: eastforker; DieHard the Hunter; Allegra; TheMom; Eaker; humblegunner; Bacon Man; Hap; All
First of all the ingredientsTexas BBQ Brisket all mixed up along with 2 tbl spoons of brown sugar Photobucket
5 posted on 08/07/2008 11:24:04 AM PDT by eastforker (Get-R-Done and then Bring-Em- Home)
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To: eastforker

Dude...there is no upside to this thread...we can’t eat the finished product....and will be left to drool.


6 posted on 08/07/2008 11:25:38 AM PDT by Dog (We have entered into the realm of 9/10 all over again...Lord help us.)
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To: eastforker
A 12 pound brisket, should fold like a news paper Photobucket Photobucket Photobucket
7 posted on 08/07/2008 11:26:34 AM PDT by eastforker (Get-R-Done and then Bring-Em- Home)
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To: eastforker
I just bought this book last week, and it's the best bbq book I've ever seen:

Legends of Texas Barbecue Cookbook: Recipes and Recollections from the Pit Bosses by Robb Walsh

http://www.amazon.com/Legends-Texas-Barbecue-Cookbook-Recollections/dp/0811829618/ref=pd_bbs_sr_1?ie=UTF8&s=books&qid=1218133521&sr=8-1

8 posted on 08/07/2008 11:28:04 AM PDT by mojito
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To: eastforker
Cover and rub in ingredients Photobucket Photobucket
9 posted on 08/07/2008 11:28:25 AM PDT by eastforker (Get-R-Done and then Bring-Em- Home)
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To: eastforker
Leave that nasty MSG laden "Accent" out of the recipe and you've got me hook, line, and sinker.

L

10 posted on 08/07/2008 11:29:58 AM PDT by Lurker (Islam is an insane death cult. Any other aspects are PR to get them within throat-cutting range.)
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Bump


11 posted on 08/07/2008 11:30:08 AM PDT by bcsco (Obama: SPINciple in chief!)
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To: eastforker
Get the pit fired your choice of wood, oak, pecan,persimmon or mesquite, it is your taste budsPhotobucket Photobucket Photobucket
12 posted on 08/07/2008 11:30:59 AM PDT by eastforker (Get-R-Done and then Bring-Em- Home)
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To: eastforker
Get that heat on up to 325 -350 to start, that fat needs to cook down, and put on the brisket fat side up.Photobucket Photobucket
13 posted on 08/07/2008 11:33:05 AM PDT by eastforker (Get-R-Done and then Bring-Em- Home)
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To: eastforker
OK, I know y'all saw the beer can, the brisket takes about 8-10 hours so while we are at it, beer can chicken.Photobucket
14 posted on 08/07/2008 11:34:44 AM PDT by eastforker (Get-R-Done and then Bring-Em- Home)
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To: eastforker
One hour into cooking, time to shelter and tent the bird so skin don't get tuff.Photobucket Photobucket
15 posted on 08/07/2008 11:36:03 AM PDT by eastforker (Get-R-Done and then Bring-Em- Home)
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To: eastforker
Hey, what city do you live in, maybe I'll come over. “eastforker?” is that east fork of the Trinity?
16 posted on 08/07/2008 11:40:11 AM PDT by normy (Don't take it personally, just take it seriously.)
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To: eastforker

my mouth is watering. time for another meeting where soggy deli sandwiches are served.


17 posted on 08/07/2008 11:41:06 AM PDT by sappy
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To: eastforker

Maybe after 130 years my family roots link to the State of Texas has somewhat worn off. I prefer a sweet but tangy dark and rich sauce on my ribs. And the beer to wash it down - Guinness Stout


18 posted on 08/07/2008 11:41:29 AM PDT by NavyCanDo
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To: eastforker
Dale's Steak Seasoning and Fiesta Rib Rub?

You realize of course that those "ingredients" are not available everywhere.

An American Expat in Southeast Asia

19 posted on 08/07/2008 11:41:57 AM PDT by expatguy ("An American Expat in Southeast Asia" - New & Improved - Now with Search)
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To: eastforker

WOW!!!!
I am going to forward this to my son in California! He is a huge BBQ fan and loves to cook for his girl friend.
Thank you for all the work you did to share this with
us FReepers. :)


20 posted on 08/07/2008 11:42:56 AM PDT by tajgirvan ( Please Pray for Steve Godbold, Christian Missionary Kidnapped in Africa 10/11/07)
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